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Honey Butter Skillet Corn

Published: Jul 6, 2025 by Sue · This post may contain affiliate links · Leave a Comment

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I love this Honey Butter Skillet Corn for its creamy, sweet, buttery magic that transforms simple frozen corn into a show-stopping side dish in just 15 minutes. Honey Butter Skillet Corn

Why You’ll Love This Recipe

I adore how this recipe uses just a handful of pantry staples—frozen corn, honey, butter, cream cheese, salt, and pepper—and comes together super fast. The honey gives a subtle glaze, the cream cheese adds tangy creaminess, and it pairs beautifully with everything from grilled meats to weeknight dinners.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 2 tablespoons butter (salted or unsalted)

  • 2 tablespoons honey

  • 1 pound (16 oz / about 4 cups) frozen corn (no need to thaw)

  • 2 ounces cream cheese, cut into small cubes

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

directions

  1. In a large skillet over medium-high heat, I melt the butter and honey until they bubble and combine.

  2. I add the frozen corn straight into the skillet and cook, stirring occasionally, for about 5–8 minutes until heated through.

  3. I stir in the cream cheese cubes, salt, and pepper. Then I continue cooking for another 2–5 minutes, stirring often, until the cream cheese melts into a creamy sauce.

  4. I taste and adjust seasoning if needed and serve immediately for the best texture.

Servings and timing

  • Servings: 6 side-dish portions

  • Prep time: 5 minutes

  • Cook time: 10 minutes

  • Total time: 15 minutes

Variations

  • Fresh or canned corn: I sometimes use fresh corn (about 5 ears) or canned corn, draining well and reducing honey slightly to balance sweetness.

  • Add veggies: I love adding diced red onion, bell pepper, or jalapeño during cooking for more flavor.

  • Spicy twist: I add a pinch of cayenne or a drizzle of sriracha when I want a bit of heat.

  • Cheesy flair: I occasionally finish with grated Parmesan or swap cream cheese for mascarpone for a richer taste.

storage/reheating

  • To store: I let it cool, then transfer to an airtight container and refrigerate for up to 3–4 days.

  • To reheat: I warm it gently on the stovetop or microwave and add a splash of milk if it gets too thick.

  • Freezing: I avoid freezing it, as the cream cheese can separate when thawed.

FAQs

What if I don’t have cream cheese?

I’ve used mascarpone or even Greek yogurt as a substitute. Mascarpone gives rich creaminess, while yogurt adds tang but might be thinner.

Can I use canned corn instead of frozen?

Absolutely—I drain two 15-oz cans and use them. I reduce honey a bit since canned corn is naturally sweeter.

How spicy can I make this?

I’ve added sriracha or a pinch of cayenne, and it turns out wonderfully spicy. It's a great way to switch things up.

Can I make it ahead of time?

Yes—I prepare it up to 3 days in advance, refrigerate, then reheat gently before serving. I usually add a splash of milk when reheating.

How do I keep leftovers from drying out?

I store it in a tightly sealed container and reheat with a bit of milk or butter to keep it creamy and smooth.

Conclusion

I absolutely love this Honey Butter Skillet Corn—it's the perfect easy side dish that turns everyday corn into something creamy, sweet, and irresistible. I make it often for dinner sides and holiday spreads, and it always disappears fast from the table.

Print

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Honey Butter Skillet Corn

Honey Butter Skillet Corn

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  • Author: Sue
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 side-dish portions
  • Category: Side Dish
  • Method: Skillet
  • Cuisine: American
  • Diet: Vegetarian
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Description

Honey Butter Skillet Corn is a quick and creamy side dish that transforms frozen corn into a buttery, sweet, and tangy delight with just a few pantry staples.


Ingredients

  • 2 tablespoons butter (salted or unsalted)
  • 2 tablespoons honey
  • 1 pound (16 oz / about 4 cups) frozen corn (no need to thaw)
  • 2 ounces cream cheese, cut into small cubes
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. In a large skillet over medium-high heat, melt the butter and honey until bubbly and combined.
  2. Add the frozen corn directly into the skillet and cook, stirring occasionally, for about 5–8 minutes until heated through.
  3. Stir in the cream cheese cubes, salt, and pepper. Continue cooking for another 2–5 minutes, stirring often, until the cream cheese melts into a creamy sauce.
  4. Taste and adjust seasoning if needed. Serve immediately for best texture.

Notes

  • You can substitute fresh (about 5 ears) or canned corn (2 drained 15-oz cans).
  • Enhance flavor with diced red onion, bell pepper, or jalapeño.
  • Add a pinch of cayenne or drizzle of sriracha for heat.
  • Mascarpone or Greek yogurt can replace cream cheese if needed.
  • Store leftovers in an airtight container in the fridge for 3–4 days.
  • Reheat gently with a splash of milk to maintain creaminess.

Nutrition

  • Serving Size: 1 portion
  • Calories: 180
  • Sugar: 6g
  • Sodium: 180mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

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Hey there! I'm Sue, a mom, a wife, and someone who’s always in the kitchen trying out new recipes or revisiting old ones that remind me of family gatherings and special moments.

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